1 chicken, skinned and cut into serving pieces
water
1/3 cup lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tablespoon vegetable oil
2 chopped onions
1/4 cup fresh chopped ginger
1 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground coriander
2 16-oz. cans garbanzo beans, drained
2 cups chicken broth
| Place chicken in a large bowl, cover with water. Add lemon juice, let marinate for 20 minutes. Drain chicken, pat dry, then season with salt and pepper. In a 4-quart pot, heat oil. Brown chicken in oil on all sides. Remove from pot. Cook the onions in the same pot until soft. Add more oil if needed. To the onions, add ginger, cumin, cardamom, and coriander. Cook for a few more minutes. To the pot, add the chicken, garbanzo beans, and broth. Bring to a boil on high heat. Reduce heat, let cook covered for 30 minutes or until chicken is tender. Serve with cooked bulgur, brown rice, and/or Pita bread. |